Description of Bean Flavor in Coffee production area of Sidamo Valley, Ethiopia

Panamanian Boquette Butterfly (Panama Boquete Butterfly)

Origin: Boquete,Panama

Bean species: 40%Geisha, Catuai, Caturra

Processing plant: Hacienda La Esmeralda

Altitude: 1600m

Handling method: Washed

Picking and processing time: 02Compact 2014

Baking degree: Light-Medium

Tea, taffy

The coffee used by the butterfly comes from the Baru volcano region of the Boqui specialty region of Panama. Up to 1600 meters above sea level, the special microclimate leads to abundant rainfall and great temperature difference between day and night in this area, coupled with fertile volcanic soil, as well as meticulous planning and management of the harvest period, so that the coffee here is excellent in terms of richness, acidity and flower fragrance.

What is special about this coffee is that the raw beans we get are made from a mixture of different varieties, including the famous Rose Summer. More than 40% of the rosy summer is used, which gives this coffee a rosy summer flavor.

After communicating with the raw bean merchant, he learned that due to the history of the manor, in order to pursue mass production, the early rose summer variety coffee tree was mixed with other varieties, so in order to facilitate picking, farmers usually mix the special flavor of Rosa with other Kaddura and Kaduai varieties. After that, due to the fame and high price of Rosa Variety, all kinds of processing plants began to operate Rosa more finely.

It is produced by Xilisha Cooperative near Dilla town. The cooperative was founded in 1976 and is now a member of the SCFCU of the Sidamo Farmers' Cooperative Union. We have screened the coffee again, and the selected batch has excellent flavor, which tends to be honey, citrus and coffee flowers.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the place is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.